skip to main content

Shelf Life Prediction of Chocomix Instant Chocolate Beverage Powder Using Accelerated Shelf Life Testing (ASLT) based on Critical Moisture Content Approach

*Rifa Nurhayati  -  Research Unit for Natural Product Technology Indonesian Institute of Sciences, Jl. Jogja-Wonosari km 31,5 ds Gading, Playen, Gunungkidul, Yogyakarta 55861, Indonesia, Indonesia
Rosi Pratiwi  -  Department Food Science and Technology, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126, Indonesia
Baskara Katri Anandito  -  Department Food Science and Technology, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126, Indonesia
Ervika Rahayu Novita  -  Research Unit for Natural Product Technology Indonesian Institute of Sciences, Jl. Jogja-Wonosari km 31,5 ds Gading, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
Mukhammad Angwar  -  Research Unit for Natural Product Technology Indonesian Institute of Sciences, Jl. Jogja-Wonosari km 31,5 ds Gading, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
Open Access Copyright (c) 2018 REAKTOR under http://creativecommons.org/licenses/by-nc/4.0.

Citation Format:
Abstract

Chocomix chocolate beverage powder is one of the increased value-added cocoa products by Griya Cokelat Nglanggeran. The aimed of this study to estimate the shelf life using Accelerated Shelf Life Testing (ASLT) based on critical moisture content. Results showed that critical moisture content of Chocomix was 4.01 % (db). Moisture sorption isotherm (MSI) curve of Chocomix at 28oC was type II isothermic sigmoidal with 2 curves at the ranged of water activity between 0.24 and 0.68; and the equation was  y = 86.584X3 – 91.893X2 + 28.818X – 0.470. The calculation showed that estimated shelf life of Chocomix stored in 51.89 µm thick package at 28oC was 16.4 months.

Keywords: chocolate powder, critical moisture content, moisture sorption isotherm, shelf life

Fulltext View|Download
Keywords: chocolate powder, critical moisture content, moisture sorption isotherm, shelf life
Funding: Research Unit for Natural Product Technology Indonesian Institute of Sciences, Department Food Science and Technology Universitas Sebelas Maret, Bank Indonesia Yogyakarta

Article Metrics:

Last update:

  1. The addition of sorbitol and glycerol to improve the physicochemical and sensory characteristics of chocolate dodol

    R Nurhayati, E R N Herawati, A S Putri, G P Adyana. IOP Conference Series: Materials Science and Engineering, 633 (1), 2019. doi: 10.1088/1757-899X/633/1/012004
  2. Accelerated shelf life testing of mocatilla chip using critical moisture content approach and models of sorption Isotherms

    D P Putri, L E Yulianti, N Afifah. IOP Conference Series: Materials Science and Engineering, 1011 (1), 2021. doi: 10.1088/1757-899X/1011/1/012023
  3. Microorganism Test on Biscuits Combined With Red Algae Extract (Eucheuma denticulatum) and Tempeh (Glycine max)

    Syamsuri Syakri, Indah ., Karlina Amir Tahir, Arifah Dewi, Hasma ., Yusnita Usman, Rahmatullah Muin, La Sakka. Pakistan Journal of Biological Sciences, 26 (8), 2023. doi: 10.3923/pjbs.2023.442.452
  4. Shelf-life Estimation of Mocaf Dry Noodles Using Critical Moisture Content Approach in Various Packaging

    A R Sefrienda, F L Febriani, R B K Anandito, D Ariani, A Fathoni. IOP Conference Series: Earth and Environmental Science, 1024 (1), 2022. doi: 10.1088/1755-1315/1024/1/012012
  5. Прогнозирование срока годности кондитерских изделий в условиях ускоренного хранения: обзор предметного поля

    Николай Борисович Кондратьев, Оксана Сергеевна Руденко, Максим Владимирович Осипов, Алла Евгеньевна Баженова. Хранение и переработка сельхозсырья, 2022. doi: 10.36107/spfp.2022.354

Last update: 2024-05-27 12:22:55

No citation recorded.